November 29, 2010 § 1 Comment
I don’t love soup in general. When it starts getting chillier, though — and it is, even down here in the South! — there is little like a big bowl of warm, creamy, delicious soup to keep you cozy and comforted. Broccoli and cheese soups are my favorite, but commercially they are so often full of unnecessary fat and other unhealthiness, so when I came across this recipe I knew I had to try it. It is so simple and refreshingly clean that while I know you will love it for its warmth and the lovely slight tang that it leaves in your mouth from the goat cheese, you will love it even more because of the knowledge that you are doing something healthy for yourself, body and soul.
Two quick notes, before we move on to the recipe: first, the ever-present boyfriend made this for himself, but he is not a fan of goat cheese, so he swapped it for feta instead, and reports that it was delicious. If you were considering not doing this because of the goat cheese, now you have no excuse!
Second, my one complaint with this soup was that it was a bit thin for my preference, once everything was blended. I think that when I make this again (and I will, no question about it), I might add another head of broccoli, maybe even another small onion as well, and perhaps another ounce or so of cheese to compensate for that. If you like thicker soups, you might consider doing this as well.
November 26, 2010 § 2 Comments
So my boyfriend is a pretty awesome cook. He’s actually the one who got me into cooking in the first place, and gave me the idea (and name!) for this blog. He’s been doing quite a bit of cooking up in New England and since he has a super snazzy camera, he’s been taking some pretty great photos, so we decided that he should step in and do a few guest posts. We’ll be switching off now and then in the future as well.
Without further ado, here’s his first post! Enjoy.
November 14, 2010 § Leave a comment
I have been craving Chinese food for ages. However, since I am a poor grad student, I decided that rather than pay $10-$15 for delivery or something, I should just try my hand at making it myself! I went with a lemon chicken recipe, similar to orange chicken… but with lemon. Revolutionary, I know.
Now, I have to caution you about this recipe. It’s very good, but if you’re looking for the cloying, artery-clogging deliciousness of mediocre Chinese delivery, you’re not going to get your fix here. It also takes FOREVER. I got home late on a Wednesday night and started making the recipe, expecting it to take maybe an hour, but it took almost 2.5 hours and covered my kitchen (and arms 😦 ) in hot oil. All that said, I’m sure it’ll be less horrific for you if you try it; I was already exhausted and hungry when I got home and I am also a super clumsy person. So don’t be scared away — just know that it might take you a bit longer than you’d expect. Also, plan ahead! The marinade works its magic best if you let it sit for around 24 hours, so whip that up the night before you want to satisfy your Chinese craving.
November 8, 2010 § 3 Comments
Risotto gets a bad rap. Not in terms of taste — I’m pretty sure everyone agrees that it’s absurdly delicious — but people seem to think it’s so difficult to make! It’s not hard at all. And it’s absolutely magical to watch the little grains of arborio rice soak up the broth and/or wine and turn into warm, creamy risotto. All it takes is a willingness to baby your risotto a little bit; it needs attention, that’s it.
I wanted to make a risotto, but wasn’t sure what kind. I found a recipe for zucchini risotto, and decided that that was a great idea in principle, but needed a little kick. Lemon juice gave it a great freshness, and I decided to take a chance and throw in some capers for a little salty bite. Capers are close enough to olives (which I positively hate) that I can’t love them, but far enough away that I can have them in moderation, and in this risotto they worked beautifully.
So, enough suspense! On to the recipe.
November 5, 2010 § Leave a comment
One of my favorite comfort foods growing up was twice-baked potatoes. I’ve always loved carb-heavy food (pasta! bagels! cookies! om nom nom) and these awesome potatoes, with their insides all scooped out, mushed together with pretty much whatever deliciousness you want, and baked until the cheese is all melty, hit the spot every time. I hadn’t had them for years, but I asked my wonderful mother to send me her recipe so I could make them for myself. They were just as good as I’d remembered.
The great thing about this recipe, also, is that you can add in whatever you want. Cheese is sort of a necessity, but the scallions and bacon can be swapped out with pretty much anything that suits your fancy. Try broccoli or cauliflower, some onion, maybe a bell pepper, ham or turkey; throw in some red chili flakes if you want a little kick, or even chop up a chili or two and mix that in. Get creative!
November 1, 2010 § 3 Comments
I love any and every food involving pumpkin. So whenever fall rolls around, I get really excited, because that means I finally have an excuse to make things with pumpkin (also, pumpkin spice lattes from Starbucks. omg <3).
I bought two cans of pumpkin at the store a few weeks ago and immediately wanted to make pumpkin scones. I altered the recipe a little because I have to admit that the pumpkin scones I’ve had commercially are a little too sweet for me, which is seriously saying something, so I left off the glaze and I omitted the cinnamon chips. I also had the thought to add some cocoa powder, but was a bit hesitant because I didn’t want to overpower the pumpkin, so I ended up adding too little. I’ve included my recommendations for amounts if you want it to actually come through.